Friday, September 14, 2012

Baked Hearts of Palm Dip

Remember the artichoke
dip that was so popular in the 90s (and appears to remain popular at a lot of
the chain restaurants today)?There was a
reason for its popularity, it was good!Well,
move over artichokes, hearts of palm are here.If you haven’t tried these, go out and get yourself a jar, you are in
for a real treat.

More versatile than
artichoke hearts (think chicken salad, green salads, snacks, appetizers, dips),
less chewy (don’t you hate it when
you get one of those tough artichoke leaves in your mouth and have to chew it endlessly
to no avail), and the flavor is more intense.Because the texture is both tender and crisp, they can be sliced, diced,
or chopped, always retaining a nice shape.

Low in Cholesterol, hearts
of palm are a good source of dietary fiber,
Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and
Manganese.They are rich in potassium,
providing 38 percent of the intake recommended for most adults and, as such,
important to muscle, heart, and nerve cell function.Did I mention they are delicious? I first introduced you to them here, but since
then I’ve been using them in endless ways, most recently this delicious hearts
of palm dip.

5 comments:

I love hearts of palm. We use it for our fresh lumpia. (spring rolls using crepes) Although i haven't tried the canned one yet, it's great to know that I could buy it here in STL. Baking it the way you do is something new to me but I'm excited to try it the way you do!

Hi Pattie: I have never tried hearts of palm before, so now I will have to be on the lookout for them. This recipe looks so good--I hope to try it out! I appreciated the nutritional info. that you included as well--very informative.